Venison Picadillo - serves 6

3/4 cup chopped onion
1 tsp chopped garlic
2 tbsp olive oil
2 lb Venison shoulder or leg, ground
2 tsp red chili flakes
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1/2 ts ground cloves
2 cup canned whole tomatoes, seeded and chopped
2 tbsp red wine vinegar
2 tbsp raisins
1/4 tsp salt
1/4 tsp black pepper

In a large pan, saute onion and garlic in the oil until onion is golden.
Add ground venison, chili flakes, oregano, cumin, coriander and cloves. Cook, stirring occasionally, until venison is pink in color. Mix in tomatoes, vinegar, raisins, salt and pepper.
Cook over low flame until liquid is reduced by half. Adjust seasonings and serve with tortillas and fresh salsa.